Ingredients: • 1 cup- Wheat flour • 1/4 cup – gram flour • 1/4 cup – Rice flour • 1 bunch – Methi (fenugreek) leaves cleaned • 1/2 a bunch – Coriander leaves cleaned • 2 tbsp – oil • 1 tsp – sesame seeds • 1/2 tsp – Cumin seeds • 3 – Green chillies crushed • 2 tsp – Red Chilli powder • 1/4 – Turmeric powder • Salt to taste • Oil to shallow fry Method: Sieve flours together. Wash and chop greens finely. Mix all ingredients except oil to shallow fry. Knead into a soft pliable dough using as much water as required. Divide the dough into

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Ingredients: • 1 cup- Wheat flour • 1/4 cup – gram flour • 1/4 cup – Rice flour • 1 bunch – Methi (fenugreek) leaves cleaned • 1/2 a bunch – Coriander leaves cleaned • 2 tbsp – oil • 1 tsp – sesame seeds • 1/2 tsp – Cumin seeds • 3 – Green chillies crushed • 2 tsp – Red Chilli powder • 1/4 – Turmeric powder • Salt to taste • Oil to shallow fry Method: Sieve flours together. Wash and chop greens finely. Mix all ingredients except oil to shallow fry. Knead into a soft pliable dough using as much water as required. Divide the dough into

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Ingredients: • 1 cup – Urad Dal • 2 cups – Tapioca (maravallikizhangu) grated • 1 cup – Chopped Onion • 3 – Green chillies (chopped) • 1/2 tsp – Fennel seed powder • 1/2 tsp – Ginger, grated • 4 – Curry leaves • 2 tbsp – Coriander leaves • Salt to taste • Oil for Deep Frying Method: Soak urad dal for 2 hours minimum. Grate tapioca finely and keep aside. Grind the soaked urad dal. Only sprinkle some water while grinding. When it is half done, add the grated maravallikizhangu and grind. Transfer the vada batter to a large bowl. Add finely chopped onions, green chillies, curry leaves,

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Ingredients: • 1 cup – Urad Dal • 2 cups – Tapioca (maravallikizhangu) grated • 1 cup – Chopped Onion • 3 – Green chillies (chopped) • 1/2 tsp – Fennel seed powder • 1/2 tsp – Ginger, grated • 4 – Curry leaves • 2 tbsp – Coriander leaves • Salt to taste • Oil for Deep Frying Method: Soak urad dal for 2 hours minimum. Grate tapioca finely and keep aside. Grind the soaked urad dal. Only sprinkle some water while grinding. When it is half done, add the grated maravallikizhangu and grind. Transfer the vada batter to a large bowl. Add finely chopped onions, green chillies, curry leaves,

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Ingredients: • 1/2 tin condensed Milk • one and a half cups – rice, washed and soaked for 30 minutes • 1/4 cup – yellow Moong Dal washed • 1 tbsp- Raisins • 1 tbsp – cashew bits • 4-5 Cardamom pods crushed • 2 Cloves crushed • 1 ping pong ball sized lump Jaggery • 2 tbsp – Ghee • 4 cups water Method: Drain dal, spread on a thick clean kitchen towel for 5 mins to soak moisture. Roast dal lightly, till dry and light. Keep aside. Heat ghee in a heavy pan. Fry cashew pieces till light golden, drain, keep aside. Cook rice in the water, till 3/4

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Ingredients: • 1/2 tin condensed Milk • one and a half cups – rice, washed and soaked for 30 minutes • 1/4 cup – yellow Moong Dal washed • 1 tbsp- Raisins • 1 tbsp – cashew bits • 4-5 Cardamom pods crushed • 2 Cloves crushed • 1 ping pong ball sized lump Jaggery • 2 tbsp – Ghee • 4 cups water Method: Drain dal, spread on a thick clean kitchen towel for 5 mins to soak moisture. Roast dal lightly, till dry and light. Keep aside. Heat ghee in a heavy pan. Fry cashew pieces till light golden, drain, keep aside. Cook rice in the water, till 3/4

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Ingredients: • 1 cup – basmati Rice • 10-12 – baby Corns • 2 – Onions • 2 cups – Coconut Milk • 1 – Bay Leaf • 1″ piece – Cinnamon • 2 or 3 – Cloves • 2 – Cardamom • salt as needed • 2 tbsp -oil/ghee • To grind: 1/2 bunch – Mint leaves • 2 pods – Garlic • 1/4 inch – Ginger • 2 tbsp – grated Coconut • 3 – Red Chillies • 2 – Green chillies • 1/4 tsp – Garam Masala powder Method: Soak the rice for half an hour, drain the water, fry in 1/2 tsp of ghee for 2 minutes

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Ingredients: • 1 cup – basmati Rice • 10-12 – baby Corns • 2 – Onions • 2 cups – Coconut Milk • 1 – Bay Leaf • 1″ piece – Cinnamon • 2 or 3 – Cloves • 2 – Cardamom • salt as needed • 2 tbsp -oil/ghee • To grind: 1/2 bunch – Mint leaves • 2 pods – Garlic • 1/4 inch – Ginger • 2 tbsp – grated Coconut • 3 – Red Chillies • 2 – Green chillies • 1/4 tsp – Garam Masala powder Method: Soak the rice for half an hour, drain the water, fry in 1/2 tsp of ghee for 2 minutes

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Ingredients: • 1 packet – vegetable noodles • 1 tbsp – oil • 6 – garlic, chopped • 1 – onion, finely sliced • 1 – capsicum, thinly sliced • 1 – carrot, cut into slices • 5 – French beans, cut into slices • 1 tbsp – Tomato sauce • 1 tbsp – soy sauce • 1 tbsp – Garlic chilli sauce • Salt to taste • 1/2 tsp – pepper powder Method: Cook noodles as per packet instructions. Boil carrot and French beans separately and keep aside. In a pan, heat oil and add chopped garlic and fry for 3 – 4 minutes on a medium heat. Add sliced

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Ingredients: • 1 packet – vegetable noodles • 1 tbsp – oil • 6 – garlic, chopped • 1 – onion, finely sliced • 1 – capsicum, thinly sliced • 1 – carrot, cut into slices • 5 – French beans, cut into slices • 1 tbsp – Tomato sauce • 1 tbsp – soy sauce • 1 tbsp – Garlic chilli sauce • Salt to taste • 1/2 tsp – pepper powder Method: Cook noodles as per packet instructions. Boil carrot and French beans separately and keep aside. In a pan, heat oil and add chopped garlic and fry for 3 – 4 minutes on a medium heat. Add sliced

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Ingredients: • 1/2 cup – moong dal • 1 cup – coconut, freshly grated • 1 tsp – Red Chilli powder • 1/2 tsp – Turmeric powder • 6 Cloves – Garlic • Curry leaves – a few • Mustard Seeds – a few • 2 – Red Chillies Method: Dry roast moong dal and till it is pink in colour. Then, cook the dal till soft. Meanwhile, grind the coconut, garlic, red chilli powder and turmeric powder together. After the dal is cooked, remove it from the flame and add the ground mixture to it with salt and keep it aside. Take a pan, add oil and then add the

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Ingredients: • 1/2 cup – moong dal • 1 cup – coconut, freshly grated • 1 tsp – Red Chilli powder • 1/2 tsp – Turmeric powder • 6 Cloves – Garlic • Curry leaves – a few • Mustard Seeds – a few • 2 – Red Chillies Method: Dry roast moong dal and till it is pink in colour. Then, cook the dal till soft. Meanwhile, grind the coconut, garlic, red chilli powder and turmeric powder together. After the dal is cooked, remove it from the flame and add the ground mixture to it with salt and keep it aside. Take a pan, add oil and then add the

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Ingredients: • 1 – small, white/yellow Onion (finely chopped). • 1/2 cup – Celery (optional). • 1 can (15-16 oz.) – Italian-style Tomatoes (with Basil and other Italian spices). • 3 cups – cooked Pasta (macaroni, penne, rigatoni, corkscrews, etc.). • 6 cups – water (or vegetable broth). • 1 cup – chick peas (optional). • 2 tsp – Olive oil. • Italian spices (basil, Parsley and oregano; dry or fresh). • Dash of Tabasco sauce. • Lemon juice (if needed). • Salt and pepper (fresh cracked pepper tastes better). Method: Heat oil in soup pot. Add onion (and celery) and saute for a few minutes. Add Italian-style tomatoes and saute

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Ingredients: • 1 – small, white/yellow Onion (finely chopped). • 1/2 cup – Celery (optional). • 1 can (15-16 oz.) – Italian-style Tomatoes (with Basil and other Italian spices). • 3 cups – cooked Pasta (macaroni, penne, rigatoni, corkscrews, etc.). • 6 cups – water (or vegetable broth). • 1 cup – chick peas (optional). • 2 tsp – Olive oil. • Italian spices (basil, Parsley and oregano; dry or fresh). • Dash of Tabasco sauce. • Lemon juice (if needed). • Salt and pepper (fresh cracked pepper tastes better). Method: Heat oil in soup pot. Add onion (and celery) and saute for a few minutes. Add Italian-style tomatoes and saute

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Ingredients: • 1 – eggplant, cubed • 2 cups – Tamarind extract • 15 – Shallots • 2 – Tomatoes • 5 – Garlic Cloves • 1/4 cup – gingili oil • 1/2 tsp – Mustard Seeds • 1 tsp – ajwain seeds • 1 tsp – Fenugreek seeds • A few Curry leaves • 1 tbsp – coriander powder • 1 tsp – chilli powder • 1 tsp – cumin powder • 1/2 tsp – pepper powder • Salt Method: Heat gingili oil, splutter the mustard seeds, fenugreek seeds, ajwain seeds and curry leaves Add the shallots, garlic cloves and chopped tomatoes and saute everything for few mins until the

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Ingredients: • 1 – eggplant, cubed • 2 cups – Tamarind extract • 15 – Shallots • 2 – Tomatoes • 5 – Garlic Cloves • 1/4 cup – gingili oil • 1/2 tsp – Mustard Seeds • 1 tsp – ajwain seeds • 1 tsp – Fenugreek seeds • A few Curry leaves • 1 tbsp – coriander powder • 1 tsp – chilli powder • 1 tsp – cumin powder • 1/2 tsp – pepper powder • Salt Method: Heat gingili oil, splutter the mustard seeds, fenugreek seeds, ajwain seeds and curry leaves Add the shallots, garlic cloves and chopped tomatoes and saute everything for few mins until the

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Ingredients: • 1 cup – fresh cabbage, shredded • 1 carrot, peeled, chopped like matchsticks (juliennes) • 1 stick of celery, cleaned sliced into juliennes. • 8-10 cherry Tomatoes • 2 canned Pineapple slices, chopped • 1/2 cup – peanuts, salted, roasted • 1 tbsp – Soft Raisins • 1 tbsp – Pine Nuts • 1/2 cup – Cream • 1 tbsp – Mayonnaise or cheese spread • 1/4 cup – thick (tied) Curd • 2 tbsp – Pineapple syrup (from can) • 1/4 tsp – Pepper powdered • salt to taste Method: Take a large glass salad bowl. Cream together cream, cheese, curd, syrup, salt and pepper. Add all other

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Ingredients: • 1 cup – fresh cabbage, shredded • 1 carrot, peeled, chopped like matchsticks (juliennes) • 1 stick of celery, cleaned sliced into juliennes. • 8-10 cherry Tomatoes • 2 canned Pineapple slices, chopped • 1/2 cup – peanuts, salted, roasted • 1 tbsp – Soft Raisins • 1 tbsp – Pine Nuts • 1/2 cup – Cream • 1 tbsp – Mayonnaise or cheese spread • 1/4 cup – thick (tied) Curd • 2 tbsp – Pineapple syrup (from can) • 1/4 tsp – Pepper powdered • salt to taste Method: Take a large glass salad bowl. Cream together cream, cheese, curd, syrup, salt and pepper. Add all other

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Ingredients: • 100 g – thick poha. • 100 g – pasta. • 50 g – rajma. • 1 tbsp – Pasta sauce. • Salt to taste. • 1 cup – coriander or Parsley leaves. • oil for cooking. Method: Soak the poha. Boil the pasta and rajma separately. Heat 1 tbsp oil in a pan, add pasta sauce. Then add poha, rajma, and pasta. Add salt and mix well. Garnish with coriander leaves. Recipe courtesy of Mrs.Jyotsna Solanki

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Ingredients: • 100 g – thick poha. • 100 g – pasta. • 50 g – rajma. • 1 tbsp – Pasta sauce. • Salt to taste. • 1 cup – coriander or Parsley leaves. • oil for cooking. Method: Soak the poha. Boil the pasta and rajma separately. Heat 1 tbsp oil in a pan, add pasta sauce. Then add poha, rajma, and pasta. Add salt and mix well. Garnish with coriander leaves. Recipe courtesy of Mrs.Jyotsna Solanki

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Ingredients: • 4 – Brinjals (small size) • 3 tbsp – Coriander seeds • 1 tbsp – Methi seeds • 1 tbsp – Cumin seeds • 1 tbsp – Channa dal • 4 tbsp – sesame seeds • 1/2 cup – shredded Coconut • 2 – Red Chillies • Tamarind – A small ball • 4 Cloves – Garlic • 1 – Onion (big size) • Coriander leaves – A small bunch • Turmeric powder – A pinch • Salt as per taste • 2-3 – small pieces of Jaggery • Curry leaves • 1/4 cup – water • Oil – 1/4 cup Method: Cut the brinjals lengthwise and make 2

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Ingredients: • 4 – Brinjals (small size) • 3 tbsp – Coriander seeds • 1 tbsp – Methi seeds • 1 tbsp – Cumin seeds • 1 tbsp – Channa dal • 4 tbsp – sesame seeds • 1/2 cup – shredded Coconut • 2 – Red Chillies • Tamarind – A small ball • 4 Cloves – Garlic • 1 – Onion (big size) • Coriander leaves – A small bunch • Turmeric powder – A pinch • Salt as per taste • 2-3 – small pieces of Jaggery • Curry leaves • 1/4 cup – water • Oil – 1/4 cup Method: Cut the brinjals lengthwise and make 2

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Ingredients: • Flour – 2-3 cups • Salt – 1/2 tsp • Red Chilli powder – a pinch • Turmeric • Coriander and Cumin Powder – 2 tsp • Oil or Butter – 2 tbsp • Water – 3/4 cup • Oil for frying Method: Mix the flour with salt, chilli powder, turmeric, coriander and cumin. Add oil/butter and knead into a medium soft dough with the addition of water. Leave it for an hour, knead again briefly and shape into small balls. Place the balls on a flat surface and roll them. Heat oil in a wok. Carefully slip them one after another into hot oil. Fry until they puff

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Ingredients: • Flour – 2-3 cups • Salt – 1/2 tsp • Red Chilli powder – a pinch • Turmeric • Coriander and Cumin Powder – 2 tsp • Oil or Butter – 2 tbsp • Water – 3/4 cup • Oil for frying Method: Mix the flour with salt, chilli powder, turmeric, coriander and cumin. Add oil/butter and knead into a medium soft dough with the addition of water. Leave it for an hour, knead again briefly and shape into small balls. Place the balls on a flat surface and roll them. Heat oil in a wok. Carefully slip them one after another into hot oil. Fry until they puff

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Ingredients: • Raw bananas – 3 • Potato – 1 • Green peas – 1/2 cup • Garam Masala – 1/2 tsp • dhaniya powder – 1 tsp • Ginger & Garlic paste – 3/4 tsp • chilli powder – 1 tsp • Corn flour – 1/4 cup • bread crumbs powder – enough to apply to the cutlets • oil to fry • salt to taste Method: Pressure cook the Raw Bananas and Potato for up to three whistles. Mash the Bananas while it is still hot. Add the green peas and all the above ingredients (except bread crumbs powder) and mix well. Lastly add corn flour and mix. Make

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Ingredients: • Raw bananas – 3 • Potato – 1 • Green peas – 1/2 cup • Garam Masala – 1/2 tsp • dhaniya powder – 1 tsp • Ginger & Garlic paste – 3/4 tsp • chilli powder – 1 tsp • Corn flour – 1/4 cup • bread crumbs powder – enough to apply to the cutlets • oil to fry • salt to taste Method: Pressure cook the Raw Bananas and Potato for up to three whistles. Mash the Bananas while it is still hot. Add the green peas and all the above ingredients (except bread crumbs powder) and mix well. Lastly add corn flour and mix. Make

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Ingredients: • 5 – Potatoes • 4 – dry Red Chillies • 3 Cloves – Garlic • 1 tbsp – chilli-garlic sauce • 1 tbsp – soy sauce • 2 tsp – Vinegar • 5 tbsp – cornflour • 1 tbsp – Honey • 1/2 tsp – Sugar • 1 – Onion (small) • 2 – Spring onions (greens intact) • 1 tbsp – oil + enough to deep fry Potatoes • 1 tsp – sesame seeds • Salt Method: Finely chop onion, quarter spring onion bulbs and chop greens. Soak red chillies in 1 tbsp of water and microwave for 1 minute. Let it stay in the water for 15

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Ingredients: • 5 – Potatoes • 4 – dry Red Chillies • 3 Cloves – Garlic • 1 tbsp – chilli-garlic sauce • 1 tbsp – soy sauce • 2 tsp – Vinegar • 5 tbsp – cornflour • 1 tbsp – Honey • 1/2 tsp – Sugar • 1 – Onion (small) • 2 – Spring onions (greens intact) • 1 tbsp – oil + enough to deep fry Potatoes • 1 tsp – sesame seeds • Salt Method: Finely chop onion, quarter spring onion bulbs and chop greens. Soak red chillies in 1 tbsp of water and microwave for 1 minute. Let it stay in the water for 15

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Ingredients: • For Kofta: • 6 – colossi, pressure cooked| 1 small bowl – bread crumbs • 1/2 tsp – Turmeric powder • 1 tsp – coriander powder • 1 tsp -cumin powder • 1/2 tsp – amchur powder • Salt • Oil • Curry • 1 cup – Milk • 2 – Bay Leaves • 2 – dry Red Chilli • 1 tsp – Cumin seeds • 2 – cardamom, powdered • 1/2 tsp – Turmeric powder • 1 tsp – coriander powder • 1 tsp – cumin powder • 2 tsp – Ghee • 2 – Tomato big sized cut into small pieces • Coriander leaves • Salt •

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Ingredients: • For Kofta: • 6 – colossi, pressure cooked| 1 small bowl – bread crumbs • 1/2 tsp – Turmeric powder • 1 tsp – coriander powder • 1 tsp -cumin powder • 1/2 tsp – amchur powder • Salt • Oil • Curry • 1 cup – Milk • 2 – Bay Leaves • 2 – dry Red Chilli • 1 tsp – Cumin seeds • 2 – cardamom, powdered • 1/2 tsp – Turmeric powder • 1 tsp – coriander powder • 1 tsp – cumin powder • 2 tsp – Ghee • 2 – Tomato big sized cut into small pieces • Coriander leaves • Salt •

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Ingredients: • 1 cup – Toor Dal • 2.5 cups – water • 1 tsp – Red Chilli powder • 1/2 tsp – Coriander seed powder • 1/4 tsp – Turmeric powder • salt to taste • 1/4 tsp – Garam Masala (optional) • 2 pinches Asafoetida • 1 tsp – chopped Tamarind • 1 tsp – Jaggery crushed • 1 tbsp – Ghee • 1/2 tsp – each cumin and Mustard Seeds • 1 stalk Curry leaves • 1/2 Tomato chopped fine • 1 tbsp – chopped coriander Method: Wash and pressure cook dal till done (approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with

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Ingredients: • 1 cup – Toor Dal • 2.5 cups – water • 1 tsp – Red Chilli powder • 1/2 tsp – Coriander seed powder • 1/4 tsp – Turmeric powder • salt to taste • 1/4 tsp – Garam Masala (optional) • 2 pinches Asafoetida • 1 tsp – chopped Tamarind • 1 tsp – Jaggery crushed • 1 tbsp – Ghee • 1/2 tsp – each cumin and Mustard Seeds • 1 stalk Curry leaves • 1/2 Tomato chopped fine • 1 tbsp – chopped coriander Method: Wash and pressure cook dal till done (approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with

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Ingredients: • 2 cups – Green chillies • 1 cup – roasted peanuts, powdered • 1 cup – roasted gram, powdered • 1/2 cup – roasted white sesame seeds, powdered • 1/2 cup – grated Coconut • 3/4 cup – oil • 1 tsp – Mustard Seeds • 1 tsp – Cumin seeds • 1/2 tsp – asafetida powder • 2 to 3 tsp – Jaggery or to taste • Size of big Lime – Tamarind • salt to taste Method: Soak tamarind in 1/2 cup water and extract the juice. Wash the chillies, wipe dry and slice. Heat 1/4 cup of oil and fry chillies till they are wilted. Add

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Ingredients: • 2 cups – Green chillies • 1 cup – roasted peanuts, powdered • 1 cup – roasted gram, powdered • 1/2 cup – roasted white sesame seeds, powdered • 1/2 cup – grated Coconut • 3/4 cup – oil • 1 tsp – Mustard Seeds • 1 tsp – Cumin seeds • 1/2 tsp – asafetida powder • 2 to 3 tsp – Jaggery or to taste • Size of big Lime – Tamarind • salt to taste Method: Soak tamarind in 1/2 cup water and extract the juice. Wash the chillies, wipe dry and slice. Heat 1/4 cup of oil and fry chillies till they are wilted. Add

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Ingredients: • 400 gm – small round Brinjals • 5 tbsp – oil • 2 tbsp – Ginger Garlic paste • 1/4 tsp – Turmeric powder • 3/4 tsp – chilli powder • 1/2 cup – thick Tamarind pulp • 1 – large Onion roasted, peeled and ground • Roast separately : • 1/2 cup – copra • 1 tbsp – groundnuts • 1 tbsp – sesame seeds • 1 tbsp – Coriander seeds • 1/2 tsp – Cumin seeds • 3 – Green chillies • A bunch of Coriander leaves to be included when grinding Method: Make two slits in each brinjal from top towards the stalk end, without separating

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Ingredients: • 400 gm – small round Brinjals • 5 tbsp – oil • 2 tbsp – Ginger Garlic paste • 1/4 tsp – Turmeric powder • 3/4 tsp – chilli powder • 1/2 cup – thick Tamarind pulp • 1 – large Onion roasted, peeled and ground • Roast separately : • 1/2 cup – copra • 1 tbsp – groundnuts • 1 tbsp – sesame seeds • 1 tbsp – Coriander seeds • 1/2 tsp – Cumin seeds • 3 – Green chillies • A bunch of Coriander leaves to be included when grinding Method: Make two slits in each brinjal from top towards the stalk end, without separating

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Ingredients: • 1 kg – small potatoes, boiled, peeled • 1 tsp – Cumin seeds • 1 tsp – coriander powder • 1 tsp – chilli powder • 1/2 tsp – Turmeric powder • 1 tsp – Garam Masala • 1 pinch Asafoetida • 1/2 tsp – grated Ginger • 1 cup – Yoghurt • 1 tbsp – coriander leaves, chopped • 1/2 cup – oil • Salt to taste Method: Heat oil, add the ginger and asafoetida. Prick the potatoes all round and fry till brown. Drain and set aside. From the remaining oil, heat 2 tbsp. Add cumin seeds. Add yoghurt and the masala powders. Add salt and stir

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Ingredients: • 1 kg – small potatoes, boiled, peeled • 1 tsp – Cumin seeds • 1 tsp – coriander powder • 1 tsp – chilli powder • 1/2 tsp – Turmeric powder • 1 tsp – Garam Masala • 1 pinch Asafoetida • 1/2 tsp – grated Ginger • 1 cup – Yoghurt • 1 tbsp – coriander leaves, chopped • 1/2 cup – oil • Salt to taste Method: Heat oil, add the ginger and asafoetida. Prick the potatoes all round and fry till brown. Drain and set aside. From the remaining oil, heat 2 tbsp. Add cumin seeds. Add yoghurt and the masala powders. Add salt and stir

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Ingredients: • Bhature: 1 pkt – pizza crust • 2 tbsp – oil/ghee • Naan : 1 pkt – pizza crust • 1 /2 cup – Milk • 1 tbsp – Butter Method: Bhature: Take one packet of pizza crust, knead it with water. Make sure it is softer than chapatti dough. Divide the dough in five parts. Roll them into oval shaped pooris, using dry dough if required. Deep fry in hot ghee or oil, till light brown. Turn once and fry other side. Drain with strainer and serve hot with Chole. Naan: Take one packet of pizza crust and knead with warm milk. Divide the dough into four parts.

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Ingredients: • Bhature: 1 pkt – pizza crust • 2 tbsp – oil/ghee • Naan : 1 pkt – pizza crust • 1 /2 cup – Milk • 1 tbsp – Butter Method: Bhature: Take one packet of pizza crust, knead it with water. Make sure it is softer than chapatti dough. Divide the dough in five parts. Roll them into oval shaped pooris, using dry dough if required. Deep fry in hot ghee or oil, till light brown. Turn once and fry other side. Drain with strainer and serve hot with Chole. Naan: Take one packet of pizza crust and knead with warm milk. Divide the dough into four parts.

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